Catalog
Buttons are starch, which is obtained by washing out the crushed core of buttons with water.
The starch yield per sago is about 110-150 kg.
Sagas is used as flour in puddings, puffs, breads and as a thickener.
Buttons are starch, which is obtained by washing out the crushed core of the buttons with water. One sago yields 110-150 kg of starch. Sagas is used as flour in puddings, puffs, breads and as thickener. For example, Sepik in the Sepik River region of New Guinea, sago pancakes are a daily staple, often eaten with fish.
Thetrue sago (Latin: Metroxylon sagu; English: true sago palm) is a species of the sago genus in the palm family, native to Indonesia, New Guinea, the Moluccas and Malaysia.
Sagos are multi-trunked, sucker palms, each trunk flowering once in its lifetime and dying when the fruit ripens .
The sago tree is economically very important as it is the main source of sago in the world.
Sagas is a starch obtained by washing it out of the crushed sago pith with water. One sago yields 110-150 kg of starch. Sagas is used as a flour in puddings, puffs, breads and as a thickener. In the Sepik River region of New Guinea, for example, sago pancakes are a daily staple, often eaten with fish.
Nutritional value per 100g:
Energy - 1461 kJ / 344 kcal
Protein - 0,2 g
Carbohydrate - 85,5 g
Fat - 0,2 g
Country of origin:
Indija
Country of manufacture:
Indija
Weight / Quantity:
400 g
Buttons are starch, which is obtained by washing out the crushed core of buttons with water.
The starch yield per sago is about 110-150 kg.
Sagas is used as flour in puddings, puffs, breads and as a thickener.
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